This vegetable (technically a fruit) is a staple in many countries, so whether you like the flavors of Italy, India, Asia or the Mediterranean, there is a recipe for you!

Eggplant should be used within a few days of getting it home. It stores well in a plastic bag in the refrigerator until ready to use. No need to peel the eggplant as the skin is soft and digestible. Since eggplants are more than 90% water, most recipes will instruct you to salt the eggplant as part of the preparation for the recipe. Salting ahead of time extracts the moisture and keeps your recipe from being too soggy. This process is worth it, so don’t skip it if the recipe calls for it!

Everyone seems to love pizza, so these Eggplant Pizzas are quick, easy and delicious! They are also easy to customize, so switch up the recipe with ingredients you may have on hand!

Low-Carb Eggplant Pizzas Recipe | EatingWell